MEAT RECIPE

Peanut Chicken and Ginger Skewers

Ingredients

500 g chicken breast fillet, cut into 1 cm thick strips

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Peanut sauce:
1/2 cup peanut butter
1/3 cup peanuts
1/3 cup coconut milk
1 tablespoon raw sugar
1 long red chilli, roughly chopped 1 tablespoon chopped lemongrass 1 tablespoon chopped ginger
1/3 cup Bundaberg ginger beer
1 tablespoon tomato sauce
juice of 1 lime
salt and freshly ground black pepper

Equipment:
Barbecue

- Feeds 6 -

HOW TO MAKE IT

1. To make the peanut sauce, place the peanut butter, peanuts, coconut milk, sugar, chilli, lemongrass and ginger in a blender and blend to a smooth paste. With the motor running, slowly add the ginger beer, tomato sauce and lime juice. You want the sauce to be slightly runny but thick enough to coat the chicken.

2. Place the chicken in the peanut sauce and mix well, then cover and marinate in the fridge for 1–2 hours.

3. If you are using bamboo skewers, soak them in water for half an hour before threading on the chicken so they don’t burn during cooking.

4. Heat your barbecue on a high heat, then drop it down to a medium heat. Thread the chicken onto the skewers, then place on the grill and cook, turning occasionally, for 10 minutes or until the chicken is cooked through. Season with salt and pepper and serve.

5. In partnership with Bundaburg Ginger Beer.